Dwight Furrow is professor of philosophy at San Diego Mesa College. He specializes in the philosophy of food and wine, aesthetics, and ethics. He is also a Certified Wine Specialist with certification from the Society of Wine Educators and an advanced level certification from the Wine and Spirits Educational Trust. Furrow is the author of Edible Arts, a blog devoted to food and wine aesthetics. He is also the author of many books, professional journal articles, op-ed pieces, and magazine articles in publications such as the San Diego Union Tribune, Los Angeles Times, The Humanist, and Enterprise Virginia.

• Preface Introduction: America Discovers Its Palate1 We Live from Good Soup 2 Why Food? Why Now? 3 Gathering the Tribes: Revolutionary Food and the People Who Create It 4 From Pleasure to Beauty: If Kant Was at Myhrvold’s Table 5 How to Read a Meal: The Flavor of Symbols 6 Can Tuna Casserole Be a Work of Art? 7 Habits and Heresies: Authenticity, Food Rules, and Tradition 8 The Future of Taste Notes Index About the Author

You don’t have to be a fan of sophisticated food to enjoy this often entertaining illuminating lecture on America’s current taste revolution. Furrow, a professor of philosophy at San Diego Mesa College, digs up the roots of Yankee cuisine, blaming the Puritans—for whom pleasure was restricted by dogma, and all cooking was dictated by the seasons of planting and reaping—for the dullness of most traditional American food. He declares that food is far more than fuel and nutrition: meals accompany all social life, and food can be so compelling that well-off foodies travel just to savor local cuisines. There’s style and substance in Furrow’s theories of cooking and composition on the plate. He casts a wide net to include middle-class consumers with a yen for organics, celebrity chefs, amateur food bloggers, Julia Child, TV dinners, specialty bistros, food trucks, and family-run farms. In chapters about reading a meal, the beauty of a tuna casserole, and the future of taste, Furrow argues that the foodie craze is in revolt against ‘a life that has become bureaucratic and digitized.’ In the end, Furrow makes a case for the taste revolution in a text.

Dwight Furrow is professor of philosophy at San Diego Mesa College. He specializes in the philosophy of food and wine, aesthetics, and ethics. He is also a Certified Wine Specialist with certification from the Society of Wine Educators and an advanced level certification from the Wine and Spirits Educational Trust. Furrow is the author of Edible Arts, a blog devoted to food and wine aesthetics. He is also the author of many books, professional journal articles, op-ed pieces, and magazine articles in publications such as the San Diego Union Tribune, Los Angeles Times, The Humanist, and Enterprise Virginia.

• Preface Introduction: America Discovers Its Palate1 We Live from Good Soup 2 Why Food? Why Now? 3 Gathering the Tribes: Revolutionary Food and the People Who Create It 4 From Pleasure to Beauty: If Kant Was at Myhrvold’s Table 5 How to Read a Meal: The Flavor of Symbols 6 Can Tuna Casserole Be a Work of Art? 7 Habits and Heresies: Authenticity, Food Rules, and Tradition 8 The Future of Taste Notes Index About the Author

You don’t have to be a fan of sophisticated food to enjoy this often entertaining illuminating lecture on America’s current taste revolution. Furrow, a professor of philosophy at San Diego Mesa College, digs up the roots of Yankee cuisine, blaming the Puritans—for whom pleasure was restricted by dogma, and all cooking was dictated by the seasons of planting and reaping—for the dullness of most traditional American food. He declares that food is far more than fuel and nutrition: meals accompany all social life, and food can be so compelling that well-off foodies travel just to savor local cuisines. There’s style and substance in Furrow’s theories of cooking and composition on the plate. He casts a wide net to include middle-class consumers with a yen for organics, celebrity chefs, amateur food bloggers, Julia Child, TV dinners, specialty bistros, food trucks, and family-run farms. In chapters about reading a meal, the beauty of a tuna casserole, and the future of taste, Furrow argues that the foodie craze is in revolt against ‘a life that has become bureaucratic and digitized.’ In the end, Furrow makes a case for the taste revolution in a text.

Dwight Furrow is professor of philosophy at San Diego Mesa College. He specializes in the philosophy of food and wine, aesthetics, and ethics. He is also a Certified Wine Specialist with certification from the Society of Wine Educators and an advanced level certification from the Wine and Spirits Educational Trust. Furrow is the author of Edible Arts, a blog devoted to food and wine aesthetics. He is also the author of many books, professional journal articles, op-ed pieces, and magazine articles in publications such as the San Diego Union Tribune, Los Angeles Times, The Humanist, and Enterprise Virginia.

• Preface Introduction: America Discovers Its Palate1 We Live from Good Soup 2 Why Food? Why Now? 3 Gathering the Tribes: Revolutionary Food and the People Who Create It 4 From Pleasure to Beauty: If Kant Was at Myhrvold’s Table 5 How to Read a Meal: The Flavor of Symbols 6 Can Tuna Casserole Be a Work of Art? 7 Habits and Heresies: Authenticity, Food Rules, and Tradition 8 The Future of Taste Notes Index About the Author

You don’t have to be a fan of sophisticated food to enjoy this often entertaining illuminating lecture on America’s current taste revolution. Furrow, a professor of philosophy at San Diego Mesa College, digs up the roots of Yankee cuisine, blaming the Puritans—for whom pleasure was restricted by dogma, and all cooking was dictated by the seasons of planting and reaping—for the dullness of most traditional American food. He declares that food is far more than fuel and nutrition: meals accompany all social life, and food can be so compelling that well-off foodies travel just to savor local cuisines. There’s style and substance in Furrow’s theories of cooking and composition on the plate. He casts a wide net to include middle-class consumers with a yen for organics, celebrity chefs, amateur food bloggers, Julia Child, TV dinners, specialty bistros, food trucks, and family-run farms. In chapters about reading a meal, the beauty of a tuna casserole, and the future of taste, Furrow argues that the foodie craze is in revolt against ‘a life that has become bureaucratic and digitized.’ In the end, Furrow makes a case for the taste revolution in a text.